Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
862 recipes found.

A Korean fusion rice pizza that combines savory thinly sliced pork belly, pungent garlic, and fragrant perilla leaves with ssamjang sauce and mozzarella cheese.

A traditional ochazuke featuring fresh mackerel sashimi marinated with salt and vinegar, tossed in a rich sesame seasoning, served over clear, savory broth rice for a clean, umami-rich flavor.

Searing the fatty offal to remove excess oil, enhancing its savory flavor, then stir-frying with vegetables in a sweet-spicy fermented soybean paste marinade—perfect for a soju accompaniment.

A dish featuring grilled, oil-free spam with a rich, nutty aroma and fragrant perilla seed stir-fried in a spicy-sweet sauce.

A delicious steamed dish featuring roasted yellow croaker flakes with fragrant perilla oil and crisp soybean sprouts, seasoned with a spicy sauce and finished with a thickened starch slurry.

A chewy side dish made by steaming moist perilla peppers coated in sticky rice flour, then tossed with a special sauce of soy sauce, anchovy fish sauce, and plum syrup.

Blanch perilla leaves in boiling water to enjoy a smooth, stomach-friendly side dish perfect for summer meals that pairs perfectly with rice.

A hearty side dish of perilla leaves gently blanched and stir-fried with perilla oil and soup soy sauce until nutty and savory.

A crisp, seasonal healthy side dish made by stir-frying un-salted old cucumber with firm shrimp and savory perilla seed powder.

A seasonal side dish that highlights the natural aroma and umami of fresh perilla seed sprouts, using gochujang as a clean base without fish sauce or soy sauce.

A healthy, refreshing dish featuring crisp perilla seeds briefly blanched and tender squid steamed to perfection, rolled together and dipped in spicy gochujang sauce.

A unique delicacy featuring a fragrant sea tangle batter enriched with chewy potato starch, savory perilla seed powder, and tender abalone meat, pan-fried to a crisp perfection.